Parsley Potato Casserole Food

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PARSLEY POTATOES



Parsley Potatoes image

Betty Crocker 4-Ingredient Dinners shares a recipe. So simple, so good! Now you know just how to create this favorite side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 4

10 to 12 new potatoes, about 1 1/2 pounds
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley
Salt and pepper

Steps:

  • Add 1 inch of water to Dutch oven. Cover and heat to boiling over high heat. Add potatoes. Cover and heat to boiling, reduce heat. Cook covered 20 to 25 minutes or until tender; drain and return to Dutch oven.
  • Drizzle butter over potatoes. Sprinkle with parsley, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir gently to coat potatoes.

Nutrition Facts : Calories 185, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

PARSLEY POTATOES



Parsley Potatoes image

Parsley Potatoes are very easy to make. They are very fragrant and filling, yet you only need 4 ingredients to make them! It's a perfect side dish for any meat or fish. It can also be eaten on its own or in the morning with a fried egg! Imagine the beautiful egg yolk running down these super delicious potatoes.

Provided by Edyta

Categories     Side Dish

Time 30m

Number Of Ingredients 5

24 oz Baby Potatoes (1 bag (red or white))
1 Sweet Onion (Large, chopped)
1 bunch Parsley (stemmed removed, leaves finely chopped)
2 tbs Olive Oil
Salt and Pepper

Steps:

  • If you bought pre-washed potatoes, place them in a pot of water and bring to boil. If they're not pre-washed, then scrub your potatoes to make sure that they're clean. Once the water is boiling, add a generous amount of salt (1 to 1.5 tablespoons). Let the potatoes boil for about 30 minutes, until fork tender.
  • Chop your onions. Heat up olive oil in a skillet and then add your onions, sprinkle with some salt and pepper. Sauté the onions until soft, and set aside.
  • Wash and dry your parsley (you will need the whole bunch). Cut off the stems and chop the leaves.
  • Drain the potatoes, add them to the onions, and then add parsley. Combine and mix everything together, adjust seasoning with salt and pepper and serve.

Nutrition Facts : Calories 224 kcal, Carbohydrate 36 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 24 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

TUNA NOODLE CASSEROLE



Tuna Noodle Casserole image

This updated tuna noodle casserole recipe stays true to the classic 1950s dish, but substitutes a rich, homemade sauce for the can of cream of mushroom soup. The addition of cremini mushrooms - along with celery, onions, peas and parsley - makes this casserole surprisingly vegetable-packed, while briny capers complement the tuna and balance out the creamy sauce. Like any good tuna noodle casserole, this recipe's pièce de résistance is the potato chip topping.

Provided by Lidey Heuck

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 16

4 tablespoons unsalted butter, plus more for greasing the pan
Kosher salt and black pepper
1 (12-ounce) bag dried egg noodles or other shaped pasta
1 1/2 cups finely chopped celery (about 4 ribs)
1 large yellow or white onion, chopped
1 pound mushrooms (preferably cremini), trimmed and sliced 1/4-inch thick
2 tablespoons drained capers, roughly chopped (optional)
2 large garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken or vegetable stock
1 cup half-and-half or heavy cream
1/4 cup dry sherry or dry white wine
2 (5- to 6-ounce) jars or cans tuna packed in olive oil, drained and flaked with a fork
1 cup frozen or fresh peas
1/4 cup minced fresh parsley, plus more for serving (optional)
2 cups plain, salted potato chips, crushed

Steps:

  • Heat the oven to 375 degrees and grease a 9-by-13 or other 3-quart casserole dish with butter.
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until just al dente. (Do not overcook.) Drain and set aside.
  • Meanwhile, in a medium Dutch oven or other heavy pot, melt the butter over medium heat. Add the celery and onion, season with salt and cook over medium, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender, about 5 minutes. Add the capers and garlic and cook until the garlic is fragrant, about 1 minute.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, until no streaks of flour remain, about 1 minute, reducing the heat as necessary to keep from scorching. Add the stock, half-and-half, sherry, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
  • Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pan, until the sauce has thickened slightly, 5 to 7 minutes. Off the heat, stir in the tuna, peas and parsley, if using; season to taste.
  • Add the cooked noodles and toss well. Transfer the mixture to the prepared pan and smooth into an even layer. Sprinkle the crushed potato chips on top and bake, uncovered, until hot and bubbling, about 25 minutes. Garnish with additional parsley, if using, and serve hot.

OVEN BAKED PARSLEY RED POTATOES



Oven Baked Parsley Red Potatoes image

This is a recipe that my grandmother made ever since I can remember (I'm 58). I bake the potatoes like she did and serve them with pork or chicken. It's a favorite of my father-in-law who always asks for them when he comes for dinner.

Provided by Suzanne Marzano

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 6

½ cup butter, cubed
2 pounds red potatoes, halved
1 tablespoon minced onion, or to taste
2 tablespoons minced fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place butter in a large baking dish and melt in preheating oven.
  • Toss potatoes and onion in melted butter to coat.
  • Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 18.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 7.3 g, Sodium 234.5 mg, Sugar 1.2 g

PARSLEY POTATOES



Parsley Potatoes image

These potatoes are so good and are great with rib eye steaks.

Provided by Hallie Guilfoyle

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ pounds new red potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, crushed
1 cup chicken broth
1 cup chopped fresh parsley
½ teaspoon ground black pepper

Steps:

  • Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
  • Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
  • Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
  • Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.

Nutrition Facts : Calories 134.2 calories, Carbohydrate 23.5 g, Cholesterol 0.4 mg, Fat 2.9 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 272.5 mg, Sugar 1.9 g

PARSLEY POTATOES



Parsley Potatoes image

Make and share this Parsley Potatoes recipe from Food.com.

Provided by MirandaLee

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 potatoes, peeled and cut in 1 inch cubes
2 cloves garlic, minced
1 tablespoon olive oil
1 cup water
2 tablespoons chopped fresh parsley (or 2 tsp. dried)
salt and pepper

Steps:

  • Heat oil in frying pan.
  • Sauté garlic and potatoes until slightly golden.
  • Add water, parsley, salt and pepper.
  • Cover and simmer for 15 minutes, stirring occasionally.
  • (The water should evaporate.).

COUNTRY POTATO CASSEROLE



Country Potato Casserole image

Make and share this Country Potato Casserole recipe from Food.com.

Provided by BrendaM

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 cloves garlic, minced
2 tablespoons chopped fresh parsley, plus sprigs (to garnish)
1 1/4 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
3 medium russet potatoes, peeled,boiled,and cut into 1/4 inch slices
3 medium tomatoes, cut into 1/4 inch slices
2 tablespoons oil

Steps:

  • Preheat oven to 375F.
  • Grease a shallow 2-quart baking dish or casserole.
  • In a small bowl, combine garlic, chopped parsley, basil, thyme, salt, and pepper; mix well.
  • Layer potato and tomato slices in the prepared dish, alternating each.
  • Sprinkle with herb and garlic mixture, and drizzle with the oil.
  • Cover baking dish with foil; marinate at room temperature for 20 minutes to 1 hour.
  • Transfer casserole, still covered with foil, to oven and bake until vegetables are heated through, about 30 minutes.
  • Garnish with parsley sprigs and serve immediately.

Nutrition Facts : Calories 206.7, Fat 7.2, SaturatedFat 1, Sodium 597.5, Carbohydrate 33.1, Fiber 5, Sugar 3.7, Protein 4.4

VELVETY SMOOTH MASHED POTATO CASSEROLE



Velvety Smooth Mashed Potato Casserole image

Make and share this Velvety Smooth Mashed Potato Casserole recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 12

5 lbs yukon gold potatoes, scrubbed, peeled and cut into chunks
3 tablespoons butter
12 ounces fat-free evaporated milk
1 1/2-2 cups light sour cream
8 ounces light cream cheese, cubed
1 cup shredded sharp cheddar cheese
2 green onions, chopped with greens
2 teaspoons chopped parsley
1/4 teaspoon paprika
1 -1 1/2 teaspoon salt
1/4-1/2 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • Boil potato chunks salted water in a large pot until tender (about 15 minutes); drain.
  • Return hot drained potatoes to pot. Add 3 tbsp butter, milk, sour cream, cream cheese and cheddar cheese and mash all together.
  • Add green onions, parsley, paprika, salt and pepper and continue to mash well until smooth.
  • **If you are short on time, skip the baking.**.
  • Pour into lightly greased/sprayed 13" x 9" baking dish. Evenly pour the 2 tbsp melted butter over top.
  • Bake at 350 for 20-25 minutes or until butter on top just starts to brown slightly.

Nutrition Facts : Calories 427.9, Fat 18.8, SaturatedFat 11.8, Cholesterol 57.8, Sodium 507.8, Carbohydrate 53.1, Fiber 4.2, Sugar 6.1, Protein 13.2

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